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A classic version of a backyard barbecue staple.
Peel hard-boiled eggs and cut in half lengthwise. Remove the yolks and place in a medium bowl and place the whites on a serving platter.
Mash the yolks with a fork. Add the mayo, sour cream, white vinegar, brown mustard, sugar, Frank’s, kosher salt and pepper. Stir with a spatula, mashing the egg mixture until it is smooth. Transfer the egg mixture to a pastry or Ziploc bag. Pipe the egg mixture into the egg whites and garnish with paprika.
Enjoy!
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